Thu, July 26, 2012

When it comes to barbecue, they don’t mess around in Kansas. And nowhere is that more true than at Jack Stack, where pitmaster Tim Keegan serves up legendary low-and-slow hickory-roasted ’cue with all the fixings. Join us when Keegan and his team headline our annual barbecue blowout at the Beard House.

Event photos taken by Tom Kirkman.

Menu

Hors d’Oeuvre

Smoked Salmon with Rémoulade on Toast Points

Grilled Shrimp with Smoked Mango and Jalapeño Relish

Smoked Kobe Prime Rib Sandwiches with Horseradish Sauce

Conundrum White Table Wine 2011

Belle Glos Meiomi Pinot Noir 2011

Boulevard Brewing Co. Pilsner

Dinner

Berkshire Pork Burnt Ends with Grilled Sweet Summer Corn

Mer Soleil Chardonnay 2009

Honeyed Walnut–Apple Salad with Lemon Vinaigrette

Mer Soleil Silver Unoaked Chardonnay 2011

Denver Lamb Ribs with Hickory Pit Beans and Cilantro–Mint Slaw

Belle Glos Clark & Telephone Vineyard Pinot Noir 2010

Smoked Beef Short Ribs with Zinfandel Reduction and Cheddar–Potato Bake

Caymus Vineyards Cabernet Sauvignon 2009

Warm Carrot Cake with Cream Cheese Frosting

Boulevard Brewing Co. Pale Ale

Christopher Elbow Artisanal Chocolates

The Roasterie Coffee

Tickets to events held at the James Beard House cover the
cost of food and a unique dining experience. Dinners are prepared by culinary masters from
all regions of the United States and around the world. All alcoholic beverages are provided
on a complimentary basis and are not included in the ticket price.